Panko-coated potato wedges

I’ve never quite figured out how to make that crispy coating you get on commercially produced potato wedges (chemicals, probably) but this is my own equivalent and it’s very easy to make at home.

Panko breadcrumbs are magically processed so they’re very crispy and light, and they keep those qualities even after cooking. Even though they’re Japanese, you can get them from Chinese supermarkets, but they might be Korean or Indonesian versions not labelled as panko. Ask someone. I’ve never been to an Oriental food shop that doesn’t stock them.


floury potatoes (like King Edward or Maris Piper)
panko breadcrumbs
flaked sea salt
dried chilli flakes
ground black pepper
sunflower oil

I haven’t put any quantities in the list above because you can vary the proportions of the ingredients as you see fit. Two big potatoes should be enough for each person.

As a guideline, take a large handful of breadcrumbs, a tablespoon of salt, and a teaspoon of each spice. Mix it in a bowl with enough oil to make a gritty paste. Taste it – it should be good enough to eat on its own (well, if you like eating spicy sand).

Cut the unpeeled potatoes into chunky wedges and dredge them through the paste, pressing the breadcrumbs into the sides so they stick. They don’t have to be completely coated.

Arrange them on a baking tray, smother them with any leftover breadcrumb mix, and put them in the oven at 180C for 40-45 minutes. You’ll need to take them out and flip them over after half an hour, so both sides get evenly browned.

They’re great with this quick and easy salsa/jam sort of thing, which you can make while the wedges are cooking.

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